1. Can I make Pumpkin French Toast Bake ahead of time?

Yes! You can assemble the entire dish the night before, cover it, and refrigerate it overnight. In the morning, just let it sit at room temperature for about 30 minutes before baking. This makes it a perfect option for stress-free mornings or holiday gatherings.

2. What bread is best for Pumpkin French Toast Bake?

Brioche is the best bread for this recipe because of its richness and ability to absorb the pumpkin custard without becoming soggy. However, Challah or French bread can also work well. Avoid using regular white sandwich bread, as it’s too soft and may fall apart.

3. Can I make a gluten-free version of Pumpkin French Toast Bake?

Absolutely! To make this dish gluten-free, simply substitute the brioche or French bread with a gluten-free bread of your choice. Be sure to check that all other ingredients, such as the milk and cream cheese, are also gluten-free.

4. How can I store leftovers of Pumpkin French Toast Bake?

Leftover Pumpkin French Toast Bake can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply cover it with aluminum foil and bake at 325°F for about 20 minutes or until heated through.

Pumpkin French Toast Bake – Easy Fall Breakfast Recipe

Name: Pumpkin French Toast Bake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 loaf brioche bread (or challah, French bread); 5 large eggs; 1 cup milk; 1/2 cup condensed milk; 1 cup pumpkin puree; 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; 1/2 teaspoon pumpkin spice; 4 ounces cream cheese, softened; 1/4 cup powdered sugar; 1/2 teaspoon vanilla extract (for cream cheese filling); 1/2 cup melted butter; 1/2 cup brown sugar; 1/2 cup chopped pecans

Description

Pumpkin French Toast Bake is a warm, comforting breakfast that combines the flavors of pumpkin, cinnamon, and cream cheese with a crispy, sweet pecan topping. It’s the perfect fall dish for any breakfast or brunch gathering, and it’s even better when prepared ahead of time, allowing the pumpkin custard to soak into the bread for extra flavor.

Ingredients

Scale

1 loaf brioche bread (or challah, French bread)
5 large eggs
1 cup milk
1/2 cup condensed milk
1 cup pumpkin puree
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon pumpkin spice
4 ounces cream cheese, softened
1/4 cup powdered sugar
1/2 teaspoon vanilla extract (for cream cheese filling)
1/2 cup melted butter
1/2 cup brown sugar
1/2 cup chopped pecans

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Instructions

Preheat the oven to 350°F (175°C) and lightly grease a 9×13 baking dish.
In a mixing bowl, whisk together eggs, milk, condensed milk, pumpkin puree, vanilla extract, cinnamon, and pumpkin spice until smooth.
Slice the brioche bread into 1-inch thick slices. Submerge each slice into the pumpkin custard, making sure both sides are coated.
Arrange the soaked bread slices in the prepared baking dish, covering the bottom.
In a separate bowl, beat the cream cheese, powdered sugar, and 1/2 teaspoon vanilla extract until smooth.
Spread the cream cheese mixture evenly over the bread slices.
Soak the remaining bread slices in the custard and place them on top of the cream cheese layer.
In another bowl, mix the melted butter, brown sugar, and chopped pecans to make the topping.
Sprinkle the pecan topping evenly over the casserole.
Bake for 40-45 minutes until the top is golden and the custard is set.
Remove from the oven and allow to cool slightly before serving. Optionally, dust with powdered sugar and drizzle with maple syrup.

Notes

Use stale bread for better absorption of the custard.
Make sure not to soak the bread for too long to avoid sogginess.
You can make this casserole ahead of time and refrigerate it overnight for a stress-free morning.
For a dairy-free version, substitute with almond milk and use dairy-free cream cheese.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Breakfast, Brunch
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 585.26
Sugar: 29.48g
Sodium: 561.11mg
Fat: 32.77g
Saturated Fat: 13.9g
Unsaturated Fat: N/A
Trans Fat: N/A
Carbohydrates: 61.32g
Fiber: 2.94g
Protein: 13.16g
Cholesterol: 130.49mg